[txk54]

I have a sour that’s been in secondary 5 months. My last two SG readings have both been 1.006, two months apart. Is that enough time with a steady gravity to bottle? I’ll take at least one more reading to make sure it doesn’t drop more.

I was thinking of reyeasting with a bit of t-58. Is this necessary if secondary time is only 5-6 months? 

And lastly, do I need more priming sugar than normal?

Thanks

[James K]

I have a sour that’s been in secondary 5 months. My last two SG readings have both been 1.006, two months apart. Is that enough time with a steady gravity to bottle? I’ll take at least one more reading to make sure it doesn’t drop more.

I was thinking of reyeasting with a bit of t-58. Is this necessary if secondary time is only 5-6 months? 

And lastly, do I need more priming sugar than normal?

Thanks

I don’t think you need to reyeast (but I’m not expert).  A normal amount of priming sugar should be fine, but if you want a higher carbed sour go for it. I typically like my sours higher volumes of carbonation.

[austin6455]

I have a sour that’s been in secondary 5 months. My last two SG readings have both been 1.006, two months apart. Is that enough time with a steady gravity to bottle? I’ll take at least one more reading to make sure it doesn’t drop more.

I was thinking of reyeasting with a bit of t-58. Is this necessary if secondary time is only 5-6 months? 

And lastly, do I need more priming sugar than normal?

Thanks

I would think if your gravity has been consistent at 1.006 for that long you should be okay to bottle. What kind of yeast/bacteria did you use to ferment?

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[txk54]

Thanks for the insights.

I did a white labs pitch of brett c along with a few different bottle dregs. Without my notes handy I think it was Jolly Pumpkin, Orval, and an all brett Bruery.